Peach Cake Recipe
Soft, airy, and delectably tender, this Peach Cake is ideal for any event, whether it's breakfast or dessert. Bursting with sweet, juicy peaches, it's sure to have everyone reaching for another slice!
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Servings: 8 people
Ingredients
- ¾ cup unsalted butter softened (170g)
- 1 cup granulated sugar 200g
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup sour cream at room temperature (60g)
- 1½ cups all-purpose flour 180g
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups ripe peaches peeled, pitted, and sliced or chopped (400g/2 to 3 peaches)
Instructions
- Begin by preheating your oven to 350°F. Take a 9-inch round cake pan and generously grease it with either butter or baking spray to prevent sticking.
- In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to mix them thoroughly.
- In a larger mixing bowl, or the bowl of a stand mixer equipped with a paddle attachment, beat the softened butter on medium speed until it achieves a creamy texture. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy, approximately 3 minutes.
- Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl and beat well after each addition. Add the sour cream and vanilla extract, and blend until fully integrated.
- With the mixer set to low speed, slowly add the flour mixture, blending just until it is combined. Gently fold in about three-quarters of the prepared peaches.
- Pour the batter into the greased cake pan, spreading it evenly. Arrange the remaining peaches on top of the batter, and if desired, sprinkle with additional sugar for an extra touch of sweetness.
- Place the pan in the oven and bake for about 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving. This peach cake can be stored covered at room temperature for up to 3 days. Enjoy!
Notes
I highly recommend using a scale to measure your flour for the most accurate results. If you don’t have a scale, fluff the flour with a spoon, then spoon it into your measuring cup and level it off with a knife to avoid overpacking.
You can choose to peel the peaches or leave the skins on, and either slice or dice them for the batter and topping based on your preference.
Ensure all cold ingredients are at room temperature before mixing. This will help them blend more smoothly and prevent overmixing, which can result in a dense cake.
Using pure vanilla extract will enhance the peach cake’s flavors better than artificial vanilla.
Sprinkling extra sugar on top of the cake is optional but will create a crispy, golden brown finish.
If you’re short on peaches, feel free to substitute with plums, nectarines, or apricots.